Poultry Tomato Sauce

2014-04-04
  • Yield : About 3 cups
  • Servings : 3-4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    140
  • Calories from Fat

    40
  • Total Fat

    5g
  • Saturated Fat

    1g
  • Trans Fat

    0g
  • Cholesterol

    35mg
  • Sodium

    235mg
  • Carbohydrates

    10g
  • Dietary Fiber

    2g
  • Sugar

    6g
  • Protein

    14g
  • Serving Size:

    3/4 cup (180 ml)

Poultry tomato sauce is lower in saturated fat and calories compared to beef and pork sauces.

Not all pasta sauces require hours of cooking and stirring. Using any cooked poultry you have on hand, you can prepare this sauce in about 45 minutes.

You can also use raw poultry. Sauté poultry in Step 1 and then cube or shred after fully cooked and return it to the sauce.

Cook’s Tips

  • For seafood sauce, substitute a 5 to 7 oz. can of tuna or salmon for the poultry.
  • Sauce can be refrigerated up to 7 days and frozen 6 months or more. Thaw sauce in your refrigerator. Reheat on your stove or in a microwave oven.

Ingredients

  • 1 tablespoon (15 ml) olive oil
  • 1/2 (100 g) small onion, finely chopped
  • 1 small clove of garlic, minced (optional)
  • 14.5 oz (411 g) canned low sodium tomato sauce or diced tomatoes
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) dry white or red wine
  • 1 teaspoon (5 ml) fresh basil, minced
  • 1 teaspoon (5 ml) fresh Italian parsley, minced
  • 1/4 teaspoon (1.25 ml) dried oregano
  • 1 tablespoon (15ml) capers, rinsed (optional)
  • 1 teaspoon (5 ml) kosher salt
  • 1 cup (150 g) cooked chicken breast, cubed or shredded

Method of Preparation

Step 1

Heat oil on medium heat and sauté onion 5 minutes or until softened and translucent.

Step 2

Stir in remaining ingredients. Reduce heat to low and simmer 25 minutes, stirring occasionally, or until sauce is desired consistency